A group of genetic scientists at the University of Illinois, led by Professor Yun-Su Jin, as a result of many years of research, discovered the secret of creating a hangover wine by altering the DNA of wine yeast.
This will significantly reduce the level of harmful by-products that cause hangover or, more simply, the familiar to many characteristic headaches after previous solid wine libations.
The enzyme of nuclease was used as a “knife of the genome”, which activates the secondary process of malolactic fermentation, which “cuts off” toxic by-products from wine. At the same time, wine contains a component useful for the body - resveratrol, the content of which can also be increased with the help of genetic engineering.
According to scientists, its use will significantly improve the quality of many food products of plant origin, in particular, bread, beer, pickles by introducing, for example, active compounds from ginseng into them.
In the future, new gene technologies will allow winemakers to create wines for every taste, smell and strength without the slightest danger of waking up in the morning with a headache.